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Pecan Linzer Cookies

Nuttiness of toasted pecans pairs perfectly with strawberry jam and orange zest, resulting in a flavourful cookies. Moreover, they're totally customizable - simply use your favourite jam and cookie cutters.

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These cookies are made with easy dough which is rolled out, cut into shapes and baked. Then cookies are finished with a light dusting of icing sugar, and sandwiched together with sweet jam. These festive cookies are one of the prettiest cookies around, especially on holiday cookie trays.

Making the dough is a breeze

Once you have all ingredients prepared, making the dough is just a breeze.

  1. Toasting and grinding pecans: Start with lightly toasting pecans (they need only 5-6 minutes at 180°C/302°F in the oven) and grinding them. Toasted pecans brings amazing nutty note to the cookies. If you are pecan fan, you'll love our white chocolate pecan cookies.

  2. Whisking dry ingredients: Next, combine flours together with ground pecans and add some salt. We use here a blend of plain and almond flours, making these cookies super crispy and light like in our gluten-free Christmas cookies.

  3. Beating butter and sugar: Butter should be at room temperature, so if it's from the fridge, slice the butter block into thin slices, place into mixing bowl and leave at room temperature for about 20 minutes and it will be ready. Beat together butter and sugar using hand mixer until creamy and soft.

  4. Adding egg yolk, vanilla extract, white pepper and orange zest: We use only egg yolk for these cookies, like in our soft lemon cookies. Plus, add vanilla extract, white pepper and orange zest for extra flavour. We use only egg yolks for these cookies, like in our soft lemon cookies.

  5. Adding flour/pecan mixture: Add flour/pecan mixture and beat on a low speed until just incorporated. This will be done quickly. The dough is very soft and pliable. 

Which cookie cutters to use

Linzer cookies can be cut into any shape, but we love them with fluted edges. We used here cookie cutters with plunger mechanism, which allows to eject the cookie dough after being cut. It's great for making Linzer cookies, but don't be afraid if you don't have one.

Instead, use 2 cookie cutters, one round (5cm) with fluted edges and the smaller one to make holes in the centre (the shape of bell, heart, Christmas tree, star).

Tips for rolling out/baking Linzer cookies

  • Make the cookies thin: When you roll out the dough, roll it to the thickness of 3mm. We need thin cookies here, because we sandwich 2 of them to make 1 cookie.

  • Roll out the dough before cooling: As soon as the dough comes together, cut the dough into half, roll out each half on a floured baking paper, cover with another sheet of paper and place in the freezer for 5 to 6 minutes. The dough will firm up and cookies will be easier to cut out. Plus, the won't loose the shape. 

  • Freeze soft dough: If the dough becomes to sticky and soft, pop it in the freezer for 5 minutes and then continue to roll out and cut. It will be much easier.

  • Don't overbake cookies: These cookies are very thin and need only 6-7 minutes. Watch them carefully as they turn from good to burnt in only 30 seconds. Take them from the oven when they just beginning to turn light gold at the edges (they will still be pale) and leave on the sheet for 5 minutes, then transfer to a cooling rack. You'll need 2 baking sheets for easier baking.

Filling for Linzer pecan cookies

We choose strawberry jam for its refreshing flavour which pairs great with toasted pecans. But honestly, any flavour of jam works. Use raspberry, cherry, blueberry or even apricot jam in these cookies. We are sure that lemon curd will also work great here.

Storing pecan Linzer cookies

Store these festive cookies in metal cookie container, placing cookies in layers, separated with baking paper. These can be stores for 2-3 weeks.

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Pecan Linzer Cookies

Makes: 40 cookies
Cooks in: 1 hour
Level: Moderate

Handy equipment:

Set of Mixing Bowls | Hand Mixer | Silicon Spatula | Pastry Mat + Rolling Pin | Linzer Cookie Cutter Set | 2 Baking Sheets + Thin Metal Spatula


For the dough

  • 160g plain flour (1 1/3 cup)
  • 64g (2/3 cup) almond flour
  • 80g ground toasted pecans
  • pinch of salt
  • 182g butter (13 tbsp), softened
  • 80g granulated sugar
  • 1 egg yolk, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground  white pepper (or cinnamon, cloves...)
  • zest of 1 lemon or orange

For filling & dusting

  • 80 strawberry jam (or any other flavour) (1/4 cup)
  • icing sugar, for dusting


  1. Whisk the plain flour, almond flour, ground pecans and salt together in a medium bowl.

  2. In a large bowl, beat butter and sugar on high speed until smooth and creamy, for 2 to 3 minutes. Add egg yolk, vanilla extract, white pepper and orange zest and beat until combined, about 1 minute.

  3. Add flour/pecan mixture to the wet ingredients and beat on low speed until just incorporated and you get a soft dough. If the dough seems too sticky, add 1 more tablespoon of flour.

  4. Divide the dough into half, then roll out each half on floured baking paper to 3mm thickness. Cover with another baking paper and place in the freezer for 5-6 minutes or in the fridge for about 1 hour. You can leave them in the fridge for up to 2 days.

  5. Preheat the oven to 180°C/356°F and line 2 baking sheets with baking paper. Using round cookie cutter, cut out cookies. Transfer cookies to baking sheet.

  6. Re-roll the remaining dough, using more flour to lightly dust your work surface and rolling pin, and continue cutting the dough until all is used. Work quickly so the dough doesn’t become too warm or soft. If it does, stop what you’re doing and place any unused dough back in the fridge for 10 minutes to stiffen up again. Repeat cutting into shapes with 2nd half of dough but this time with another cookies cutter (with holes in the centre).

  7. Bake all of the cookies for 6 to 7 minutes, or until the edges are just slightly brown. Watch them as they easily burn. Let them cool for 5 minutes on the sheet, then transfer to a large plate until assembling.

  8. To assemble: Dust cookies you've cut a shape out of with icing sugar and leave on the rack. Spread about 1/2 teaspoon of jam over non-dusted cookie half, leaving a pale frame around the edge. Top with sugar-dusted halves, carefully holding the edges only.

CATEGORIES: Cookies, Christmas,
Pecan, Almond Flour

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